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About the Recipe
Great recipe that can be used for Breakfast or Lunch!
4 Whole Eggs
½ of an Avocado
1 T. of plain full-fat Greek yogurt
1 tsp of Dijon Mustard
Salt + Pepper to taste
2 rice cakes or English Muffin (optional)
Other options to add:
In a small pot, bring water to a boil.
Drop eggs in and cook for about 12 minutes.
Drain water & run cold water over the eggs.
In a bowl, mash the avocado.
Stir in yogurt, mustard, salt, pepper, & additional ingredients as desired.
Chop the eggs into small pieces, and mix with the rest of the ingredients.
Evenly top egg salad on 2 rice cakes or a toasted English Muffin.
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